Cheesecake Season

[NashVegas]

I've started playing with a margarita cheesecake. Adding tequila, Citronage, and lime juice & peel. Very yummy.

What's interesting is that I use a lemon cheesecake as a starting point, and that recipe calls for 1/4 t of salt.

It's got me wondering, because I don't ever recall seeing that as an ingredient for previous cheesecakes I've made (and this makes a damn good lemon cheesecake).

For experienced cheesecake makers, do you think the salt is a flavoring ingredient, or help with rise?

[Lucinda]

1. I've never seen salt used either...are there any reviews out there for your base recipe

that mention the salt?

I think I would definitely want to find a way to add a salty pop somehow for a margarita cheesecake, just not sure i'd want it in the filling. I'd probably tend to a sweet and soured citrus peel garnish or something along those lines...

Curious to see how everyone responds...

Really interesting question!

[csziggy]

2. I usually add a pinch of salt to sweet dishes

It seems to set off the flavor and cut any overwhelming sweetness.

[Tsiyu]

3. That's what I thought, too

It will bring out the sweet.

My best cheesecake recipe is on loan with another chef in a book, but I think I added a pinch of kosher salt to all the flavored ones to balance the sweet.

That cheescake sounds divine above....


I am about to do the annual cookie baking, got the solo fillings for the "kalackys."

Gonna decorate sugar cookies with a friend's 2 and 1 year old grandbabies later in the week. WE might even try a gingerbread house.
That will be really fun and messy

Merry Greetings all!

[pipoman]

4. Salt is a flavor enhancer

and is called for in many sweet recipes. Cookies, cakes, etc. I always use a little salt in my cheesecakes. Salt very much enhances dairy.

I am the official cheesecake maker at the restaurant I manage. I have a very simple, plain cheesecake recipe that I use for a base of all of my cheesecakes. I have made up many recipes and flavors based on this one recipe. Our current December dessert specials menu includes a chocolate mint cheesecake I developed using this same recipe for the base.

Happy cheescaking any please post your recipes when you have time.

[NashVegas]

5. Thanks for the Replies

Here's the lemon cheesecake referenced above:

http://www.epicurious.com/recipes/food/views/Lemon-Cheesecake-with-Gingersnap-Crust-231748

It really comes out wonderful. Great taste, perfect texture. (We all use water baths, right?)

For a margarita cheesecake, I looked at a bunch of different ones on the web and here's what I did with the above:

omitted the sour cream and two of the eggs.

used 3 T each: tequila, Patron Citronage, fresh lime juice. 2 T grated peel. (3 limes with thick skins should do ya)


Then I made a cream sauce to go over it: started w/a syrup (boiled sugar + water) and added cream, 1 tsp freshly grated ginger, and the leftover lime juice & peel. The sauce isn't totally necessary, but it does make it a little more divine, even.

[housewolf]

7. Sounds wonderful

That's a very interesting recipe, it sounds divine!

Gotta say, I've looked at a lot of cheesecake recipes over the years and I can't remember any of them calling for salt.

I had a _very_ small cheesecake business for a while. _Never_ used a water bath! I'd put a pan of water in the bottom of the oven and baked on a low temperature (like 300 degrees) - they always came out totally smooth and creamy.

My favorite was an chocolate-swirled orange cheesecake in a chocolate crumb crust - beautiful and heavenly!

[NashVegas]

8. Before I Got a Basin To Use

I never had one that didn't crack, but then I never tried putting a plain pan o'water in, either.

You going to share that chocolate-orange puppy?

[housewolf]

9. Beat you to it - here's the Chocolate Orange Swirl Cheesecake recipe

posted a couple years ago LOL!

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=43514#43531



I'm gonna post a link to the whole thread in a separate post, 'cause there are some others you might be interested in (as eye candy, if not for content LOL!)

[NashVegas]

14. Haha. Thanks

That looks beautiful.

My next one is going to be a ricotta cake, I'd like to start getting a grip on those. But I'll put yours next on the list.

[pipoman]

16. That looks like a winner

I'm thinking I'd use concentrated OJ or the liqueur. Is that your pic in the thread?

[housewolf]

18. In my dreams it's my cheesecake! I can only WISH that was my cheesecake in the photo!

I'm not an artist. I can't make things look pretty no matter how hard I try. Delicious, yes. Pretty... it's just beyond my abilities! LOL

I toyed with the idea of pastry school for a while, till I faced the reality that I just CAN'T make things pretty! I finally had to accept that about myself - I'm audio, not visual. I can spin words somewhat and make things taste heavenly, but I can't draw, or paint, or express myself in the visual arts in a way in the least. My art ability is that of about a kindergartner - I can't even draw a straight line, cut straight with scissors, draw with any perspective - not the visual imagination to inspire myself. Sigh!

I was into artisan bread baking for a number of years. I could make the MOST delicious bread you've ever tasted, but I couldn't make a loaf that was pretty no matter what I tried. I'm clumsy and can't make my fingers do things elegantly. I just seem to be missing the fine dexterity it takes to create beauty with your hands.

Okay, I guess that's enough self-depreciation for one day! LOL

It's a wonderful cheesecake, hope you give it a try. I might make a small one for Christmas myself!

Happy holidays to you.

[pipoman]

10. I too use the pan of water

in the oven. I have had a few bad experiences with water baths so quit using them. I put the convection blower on low and bake at 300. I also temp my cheesecakes...160 degrees cooks the eggs and results in great consistency.

[housewolf]

11. 160 degrees

Thanks for that! I always use a thermometer when baking breads but I didn't know what temp to use for cheesecake. I rarely over-baked one but occasionally I would when using a small pan.

Any hints on how to make the topping smooth? I always have spatula marks (ridges and valleys) on the top from trying to frost it with sour cream while in the pan and then putting it back in the over for a few minutes to set.

[pipoman]

12. I almost always

top mine with some of the crust crumbs. I use graham, oreo, gingersnaps, vanilla wafers, etc. then sprinkle the top with the same. On the chocolate mint cakes I am making now, I am using Andes Mint pieces in the cake and also covering the top with the pieces. The last time I used sour cream I thickened it slightly with clear gel, then piped it with a medium open star piping tip. I also pipe meringue on my lemon meringue cheesecake, then brown it..

Another technique I learned through trial and error is to use a narrow frosting spatula to separate the cake from the pan soon after removing from the oven. (I'm sure most of you already do this) Before the center would sink while it was cooling.

[NashVegas]

15. I Use an Old Fruit Knife

Very slim and flexible. But before I go to that, I first try gently rolling the pan at an angle, to see if its own weight will pull it away from the edges.

The only times I've had trouble with the water bath was when I filled it too high. What I like about it is that I can open the oven door and leave the cake in there, in the bath, for another 30-45 minutes for further setting and a very, very slow cool down.

[pipoman]

17. The trouble I've had has been seepage into the pan

not every time, but often I am working on a hard deadline and it puts me in a real bind. I haven't noticed any real difference between water bath and putting a pan in the oven. I use a commercial convection oven and the circulation helps maintain the humidity. If I was using my home oven I would probably use a bath.

I'll try rolling the pan sometime. I bought 2 Pampered Chef spring forms a few years ago. I don't use them unless I am making more than 20 cakes at the same time (they have a glass bottom), I still prefer the old cheap aluminum pans, but I used the thin plastic knife that came with the PC pans until I wore it out, now I use the frosting spat.

[NashVegas]

19. I Use the Extra-Wide Aluminum Foil Trick

But even with that, if you put too much water in, it won't save you. Neither will an allegedly leak-proof pan, as I've found with Kaiser.

[pipoman]

13. Oh

I do a Dark Chocolate cheesecake that has a very heavy batter...It didn't set at 160, the next time I went 180 and it set nicely...that was the only recipe I have found that 160 didn't work. I have found a similar difference in a molasses rye bread we bake. The baker had never temped her bread. I noticed some inconsistency in her product and asked her to start logging her temps to develop a standard. The molasses rye is around 15 degrees hotter..I think it is 185.

[Major Nikon]

6. Salt makes sweet things taste sweeter

You can probably leave it out with no detriment to rise. I suspect it's listed in the ingredients to enhance the sweetness of the cake.